Crispy Baked Wontons Recipe

These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. —Brianna Shade, Beaverton, Oregon

Nutritional Facts

Directions

In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger.

Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.

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cybarra@bex.net User ID: 2380921241318

Reviewed Jan. 8, 2016

"Under the directions it has the freeze option. Freeze cooled baked wontons in freezer container."

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Tootey User ID: 4029633241182

Reviewed Jan. 6, 2016

"I will be making these for Super Bowl, I can tell by the ingredients we will enjoy. Almost identical to ones I make, I've just never given thought to baking instead of frying. Note: To those questioning freezing process, creator states COOL before freezing, so yes they are baked first."

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mari1369 User ID: 8251487220671

Reviewed Feb. 16, 2015

"It was alot of work but I really loved the taste."

MY REVIEW

sumbet7 User ID: 1586993220037

Reviewed Feb. 8, 2015

"Cinbrat, I have not made these, but with some of the adjustments they sound very tasty and I intend to. In answer to your question, all the ingredients are already cooked, you are basically warming them up. Because of that, I would freeze before baking. Thaw before baking or increase the baking time. My husband and I do quite a bit of asian cooking. I love the suggestions of green onions, fresh ginger, garlic and hoisin sauce."

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Cinbrat User ID: 8250888220016

Reviewed Feb. 8, 2015

"I read the first question, scrolled though the remaining nine and didn't find an answer. I'd like that answered. If the wontons aren't cooked before freezing, when you take them out of the freezer, do you need to thaw them before cooking?"

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peepersmommy User ID: 7831285220006

Reviewed Feb. 8, 2015

"Do you freeze the extra wontons prior to baking, or after? I plan on making up a double batch as these look easy and tasty too."

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mache User ID: 4130052220003

Reviewed Feb. 8, 2015

"can you use a regular egg instead of substitute.."

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blstranger User ID: 1515442219991

Reviewed Feb. 8, 2015

"Aren't these Eggrolls???? Not Wontons????"

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CookinLovin User ID: 7872989219987

Reviewed Feb. 8, 2015

"Instead of water chestnuts, I use sauteed shredded carrots and cabbage. Instead of a regular onion, I use diced green onions. I also use a real egg beaten with a TBS of no sodium chicken broth and a TBS of Oyster or Hoison sauce in the meat while cooking. It adds more authentic Asian flavor that way."

MY REVIEW

vajudybug User ID: 581753159403

Reviewed Jan. 21, 2010

"I've made this recipe a number of times. I still find it hard to work with the wonton wrappers, but it's so good. I use Duck Sauce instead of Sweet n' Sour"